I love learning things from our young generation. This "chicken base" was a request from Kate when she made her delicious Tomato soup. I had never heard of it, but after tonight, it's going to remain in my refrigerator indefinitely! This base makes a very rich broth for a soup starter.
This is something I found at HEB some time ago that I use to coax Treasure to eat when she's on one of her "fasting" days. On other days, she just enjoys a few chunks of this chicken in her food. I used one cup - which is about 1/2 cup - of grilled chicken pieces.
This is Mexican rice from Alamo Cafe. I never know what to do with leftovers from Alamo Cafe. Sometimes Graham will cook the refried beans in a breakfast taco, but usually the rice gets thrown out after a few days. This is about a cup of seasoned rice. As the soup cooked, the seasonings from the rice were incorporated into the broth. I didn't add any other spices.
This lovely okra came from Meredith's garden. After the hundred degree heat hit, the okra was about the only thing left standing! I figured it was time to do something with it, so I chopped it up and threw it into the pot!
Also in the pot is a handful of fresh parsley and about a half cup of frozen corn. I let this boil, then simmer on the stove for about a half hour.